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Smashed Raspberry Dutch Baby Recipe

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4.1 from 10 reviews

This Smashed Raspberry Dutch Baby is a delightful, puffy oven-baked pancake packed with fresh raspberries and swirls of raspberry jam. Lightly infused with lemon zest and vanilla, it’s served warm with whipped cream and a luscious homemade raspberry maple syrup. Perfect for a special breakfast or brunch, this recipe yields a beautiful, caramelized, and fluffy treat that combines sweet and tart flavors in every bite.

Ingredients

For the Dutch Baby Batter

  • 4 tablespoons salted butter
  • 4 large eggs, at room temperature
  • 2/3 cup whole milk, at room temperature
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2-3 teaspoons lemon zest
  • 2-3 tablespoons raspberry jam
  • 1/4 cup fresh or frozen raspberries

For Serving

  • Whipped cream, for serving

For the Raspberry Maple Syrup

  • 2 tablespoons raspberry jam
  • 1/3 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon salted butter
  • 1/2 cup raspberries, lightly smashed

Instructions

  1. Preheat and prepare baking skillet: Preheat your oven to 450°F (232°C). While the oven heats, melt 2 tablespoons of butter in a 10-12 inch cast iron skillet over medium heat and add the raspberries; this will warm the berries and butter together.
  2. Blend Dutch Baby batter: In a blender, combine 4 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 1/2 teaspoon salt, 1 tablespoon vanilla extract, and 2 tablespoons melted butter. Blend for 1 minute until the batter is smooth with no large flour clumps. Then gently stir in 2-3 teaspoons lemon zest and swirl in 2-3 tablespoons raspberry jam to create beautiful streaks throughout the batter.
  3. Pour batter and bake: Pour the prepared batter into the hot skillet with the melted butter and raspberries, ensuring all the jam is included. Immediately transfer the skillet to the center of the preheated oven and bake for 15 minutes. Do not open the oven during this time to prevent the Dutch Baby from deflating. The pancake will puff up and become golden brown on top.
  4. Make raspberry maple syrup: While the Dutch Baby bakes, combine 2 tablespoons raspberry jam, 1/3 cup maple syrup, 1 tablespoon lemon juice, 1 tablespoon salted butter, and 1/2 cup lightly smashed raspberries in a small pot over medium heat. Simmer the mixture gently for about 5 minutes until warm and bubbly, allowing the flavors to meld.
  5. Serve with toppings: When the Dutch Baby is done baking, carefully remove it from the oven. Top it with a generous amount of whipped cream, more than you think you need, and drizzle with the warm raspberry maple syrup. Serve immediately for a deliciously vibrant and fluffy breakfast treat.

Notes

  • Use room temperature eggs and milk for a smoother batter and better rise.
  • Do not open the oven door during baking to avoid collapsing the Dutch Baby.
  • A cast iron skillet is preferred for even cooking and optimal puffing, but an oven-safe skillet can also be used.
  • Fresh or frozen raspberries can be used; if using frozen, do not thaw to keep texture intact.
  • The raspberry jam swirled into the batter adds both flavor and visual appeal.
  • The raspberry maple syrup can be stored in the refrigerator for up to one week and gently reheated.

Find it online: https://recipefeastful.com/smashed-raspberry-dutch-baby-recipe/